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Going crackers with fresh flour

The importance of people, planet and process by Buckfastleigh-based Andrew Gilhespy.

The man and his mill. Copyright: Andrew Gilhespy

Tucked away in South Devon, we at The Fresh Flour Company are focused on more than just milling flour; we are working to cultivate a better food system. In a landscape dominated by large-scale production, we are trying to remind people of the value of quality ingredients, traceable sourcing and supporting local communities.

Sowing the seeds of a food revolution

What guides us is our commitment to a different way of doing things. We handle our entire process in-house, from sourcing grains from small-scale organic farmers we know, to milling flour fresh to meet our own needs and to order for customers. This dedication to connection, craft and freshness is fundamental to us and our business. It's the foundation of everything we make and how we make it, from our flour, through our range of sourdough crackers, to our many types of pasta.

We currently produce around 350kg of stoneground, wholemeal flour a year using an Astrié mill, made by Samuel Poilâne at Atelier País in Brittany, and one made by the Green family’s Osttiroler Getreidemühlen in Germany. This type of mill produces excellent, some say the best, flours. For us, this is about making real food that is both flavourful and naturally nutritious, and stone mills help to preserve the natural flavours and nutrients of the grain. As a small mill, we are exempt from the UK's mandatory flour ‘fortification’ requirements.*

*as is all wholemeal wheat flour, non-wheat flour and flour milled from ‘other’ wheats such as durum, spelt, einkorn and emmer.

Working to change the food industry

The ways we work to contributing to positive change in the food industry include:

Prioritising quality: In a market filled with mass-produced, ultra-processed food, we choose to focus on high-quality organic ingredients.
Supporting local farmers: We work directly with local and other UK-based organic farmers. Our goal is to ensure they receive a fair price for their grain, which helps build a more resilient and financially sustainable supply chain, and to strengthen local economies along it.
Reconnecting people with their food: By sharing our process and emphasising the importance of fresh ingredients, we hope to help people understand and appreciate the journey of their food from farm to table.

Handing power back to farmers

A central part of our mission is to help create a fairer food system. By paying farmers a fair price for their organic grain, we work to support the viability of small-scale, sustainable farming. We see this as crucial in a sector where farmers often face intense pressure from large corporations.

We also believe our commitment to local, agroecological sourcing helps reduce the carbon footprint of our products, which we see as a necessary step for a more environmentally responsible business.

More than just flour

Though we started as millers, our range has grown to encompass a variety of products, including sourdough crackers, pasta, noodles and biscuits. We choose to make our crackers by the sourdough process, rather than using baking powder, because the fermentation process develops unique and interesting flavours.

We are proud that our focus on quality has been recognised by Great Taste Awards and Food Drink Devon Awards, as they help to validate the work we are doing.

A vision for the future

We see our company as part of a broader movement towards a more sustainable and equitable food future. We are encouraged that there seems to be a growing demand for high-quality, locally sourced food. We are building this, one bag of flour at a time and invite you to be a part of it.

@fresh_flour

Originally published in True Loaf magazine issue 65, January 2026.

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